Chicken Satay with Orange Rice Pilaf Servings: 6 Ingredients - CHICKEN: - 1/2 cup canned coconut milk - 1/4 cup lime juice - fresh or canned - 1/4 cup peanut oil - 2 tablespoons fresh cilantro - chopped - 1 teaspoon fresh ginger - peeled and minced - 1 teaspoon sugar - 1 teaspoon garlic - minced - 4 boneless, skinless chicken breasts - 6 bamboo skewers - ORANGE PILAF: - 1/4 cup butter - 1/2 cup celery - diced - 1/4 cup green onions - chopped	1

	- 1 cup long grain and wild rice - or just long grain rice - 1 teaspoon salt - 1 orange - peeled, cut into small pieces - 1/4 almonds - toasted, slivered - 1 cup water    This refreshing, flavorful chicken and rice dish is perfect for a light, summertime meal.   Directions CHICKEN: Place coconut milk, lime juice, oil, cilantro, ginger, sugar and garlic in a large mixing bowl. Stir to dissolve the sugar. Cut each chicken breast lengthwise into 3 strips and let marinate in a bowl in the refrigerator for 3-4 hours. Soak bamboo skewers in water for at least 1/2 hour. Thread 2 marinated chicken strips on each skewer and grill over direct medium heat for 3-5 minutes each side. ORANGE PILAF: In a saucepan, over medium heat, cook celery and green onions in butter until tender (4-5 minutes). Add rice and cook another 4-5 minutes, stirring frequently. Add orange juice, salt and 1 cup water, heat to boiling. Reduce heat and cover, simmering the rice for approximately 30	2

	minutes if just using long grain rice, until tender and most of the water is absorbed. If using long grain and wild rice, cook for approximately 45 minutes. If all of the liquid is absorbed before the rice is done, add another 1/2 cup of orange juice. Continue simmering until the rice is tender. Shut off heat, gently stir in orange pieces and almonds.	3